Chilli is a lovely warming recipe that you can eat on a jacket potato, with grains such as brown rice, or as a thick stew with bread. This delicious chilli is vegan and oil free.
Here I use tinned legumes rather than dry: more convenient and takes less time to cook. Use whatever beans you like. In the picture I use a mixture of butter beans and chickpeas.
Free from: nuts
Gluten, soya, wheat, yeast: use suitable stock
This is a vegan recipe
- 2 onions (peeled and sliced)
- 2 cloves garlic (peeled and sliced)
- 3 carrots (peeled and chopped)
- 1 courgette (chopped)
- 1 pepper (deseeded and chopped)
- 2 handfuls mushrooms (chopped)
- 1 tsp each of garlic granules, ground cumin, ground coriander, paprika
- fresh or dried chilli (to taste)
- 1 cup vegetable stock
- 1 tin tomatoes
- 2 tins beans or chickpeas (drained)
- 2 handfuls greens (such as kale, spinach, chard, pak choi)
- 3 handfuls frozen sweetcorn
- 1 tbsp tomato purée
- coriander leaf (finely chopped)
Sauté the onion and garlic in a splash of the stock. If the pan dries out add a little more stock.
Once the onion and celery are soft, add the rest of the fresh veggies and the spices. Continue to sauté until the veggies are starting to soften.
Add the stock, the tinned tomatoes and the beans or chickpeas. Cook, uncovered, for about 20 minutes to allow the sauce to reduce.
Add the greens and sweetcorn. Once the greens have wilted and the sweetcorn has warmed though add a blob of tomato purée. Season with coriander leaf and serve.